1. In a medium saucepan, bring the stock to a simmer over medium heat.
  2. In a Dutch oven, melt 1 tablespoon Kerrygold Salted Butter in oil over medium heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic and stir until aromatic, about 1 minute.
  3. Add the rice and stir until coated and toasty. Using a metal or glass measuring cup, scoop up a cup of the stock and add it to the rice, stirring constantly until fully absorbed, about 2 minutes.
  4. Add another cupful of stock, stirring until fully absorbed for another 2 minutes.
  5. Keep stirring and adding more stock, a cupful at a time, making sure the stock is fully absorbed between additions, about 15 minutes.,
  6. When the rice is al dente, stir in the Kerrygold Dubliner Cheese and the herbs and another cupful of stock and cook until the mixture is creamy.
  7. Shut off the heat, stir in the remaining 2 tablespoons of Kerrygold Salted Butter and season to taste with salt and pepper.
  8. Serve immediately, sprinkled with more Kerrygold Dubliner Cheese.